Blogging here will be a little light for a few days as I take a little trip north. And that reminds me of a story I heard during my last trip.
In an effort to spur their economy, Vermont farmers are taking a leaf from makers of Scotch. They are soon going to start marketing high-end milk and cheese products from particular farms that, they claim, have distinctive tastes as a result of the grass and water eaten by their cows. The marketing firms have not decided what to call this designer milk. My suggestion is in the title to this post.
Note: when I first posted this, ACM commented:
heh, not sure that people want to be reminded of the biological specificity of their milk, but who knows. I distinctly remember as a kid (when you’re drinking a lot of milk straight), noticing the change of taste when the cows were moved indoors in the fall (from grass to hay/grain) and again in the spring. always felt a bit odd to notice, but also intriguing…
In the years since, my family has been drinking grass fed milk exclusively. It does taste different—and better. And my daughter won’t drink any other kind of milk any more.